Grapes are harvested by hand from early September through mid-October. Immediately following the crush, the must is chilled to 60ºF in route to the fermentation vats. The crushed grapes then cold macerate for three days to cultivate their complex taste and singular fragrance. After three weeks of fermentation, the wine is transferred to small French oak barrels where it is left to age for 17 months.

Food pairing

Savor with rich stews, red meats and hearty pasta dishes. Also superb with hard, aged cheeses. For maximum enjoyment, decant for one hour prior to drinking and serve at cool room temperature.